Garden egg stew with boiled yam and plantain reminds me of a bygone era in the more forested hinterlands of Ghana. It’s a meal to be had after a hard day’s work on the farm as you scurry back home skipping and dodging puddles of water on the way. In those days, muddy footpaths passed as tarmacs and cement pavements. Squelching chale wote sandals and slippers were the norm and a cutlass in hand to beat the creeping foliage away from the path was a necessity. Leaves danced on the horizon, trees, their bare branches stretched heavenwards like arms held high as they swayed in the wind.
This was in the era of our forefathers.
Their working day was hard and arduous. They would often carry their dinner – fresh ripe plantains, tubers of yam and garden eggs on their heads from their farms to their homes. In those days you ate what you grew and grew what you ate.
Life as they say passes in a blur.
One day you are young, your whole life revolved around your small village, probably eating garden egg stew with boiled yam and plantain in the front yard or compound of the family house with your brothers, sisters, aunties, uncles, grandparents (well everybody), the next you are preparing garden egg stew with boiled yam and plantain in London (UK) with produce bought from local supermarkets. The fact that I can get these produce and ingredients several thousand miles away from their origin is testament to the new world in which we live in. It has never shrunk in size but it feels smaller even in my short life span in it. The fact that the demand for the produce and ingredients for making garden egg stew with boiled yam and plantain is high enough for sharp eyed entrepreneurs to import these from West Africa is testament that this meal combo has stood the test of not only time but enormous distances.
Boiling yam and plantains is easy enough but the garden egg stew requires a bit of finesse and know how to recreate that authentic taste that our forefathers craved so much. If like me, once in a while, you wonder what culinary delights the garden egg stew with boiled yam and plantain must have brought those who paved the way for us and gave us our culinary heritage, then click on the link below.